Roasted Heirloom Beet Salad with Zesty Raspberry Orange Dressing.

Roasted Heirloom Beet Salad with Zesty Raspberry Orange Dressing.

Roasted Heirloom Beet Salad with Zesty Raspberry Orange Dressing.beets
I love making this fresh young baby beet salad. It’s so tasty and makes for such a beautiful presentation.
The young tender beets are just arriving here at the market.
Grab a few bunches of the different varieties and follow these simple recipe directions.
Here is what you need;
2 lbs. of mixed coloured beets Preheat the oven to 350°. Wrap the beets in foil and roast for about 1 1/4 hours, or until tender.
Let cool, then peel the beets and cut them into irregular chunks and bite size crudité pieces.
Dressing;
1 pint of raspberries
4 small navel seedless oranges
1/4 cup fresh squeezed orange juice
1 1/2 teaspoons finely grated orange zest
1 1/2 teaspoons lavender honey
1 1/2 teaspoons aged white balsamic vinegar
1 teaspoon Grainy Dijon mustard
1 teaspoon extra-virgin olive oil
Salt and freshly ground pepper
Hand full fresh mint leaves torn up for garnish.
1/2 cup thinly sliced red onion
After zesting the orange, remove the rest of the peel and cut out some segments saving all the oranges dripping juices. Saving some of the firm ripe show berries to add whole to the salad, mash the raspberries
in a bowl, whisk together the orange juice, zest, honey, vinegar, mustard and oil; season with salt and pepper. Set aside.
Now add the beets and toss to coat and top with the mint and red onion toss some more and then arrange on the salad on a plate.
Enjoy!
thekitchenman.ca